Oct 24, 2011
Lightly-grilled scallops mixed with fresh fennel and grapefruit create a beautiful salad that's guaranteed to wow dinner guests.
1 red onion, thinly sliced
Juice of 1 lemon, for pickled red onion garnish
1 tbsp. sugar
1 tsp. salt
12 fresh sea scallops
Olive oil, for brushing on scallops
Salt and freshly ground pepper, to taste
1 small bulb fennel, thinly sliced
1 pink grapefruit, segmented
1 small bunch of chives, finely chopped
2 tbsp. white balsamic vinegar or white wine vinegar
1 tbsp. fresh lemon juice
4 tbsp. extra virgin olive oil
Fennel fronds, for garnishing (optional)
In a medium bowl, combine red onion, lemon juice, sugar and 1 tsp. salt to make a pickled red onion garnish for the salad. Let marinade, about 30 to 60 minutes. Set aside.
Preheat grill to high or heat indoor grill pan over high heat. Oil grill.
Pat scallops dry with paper towel. Brush scallops with olive oil and season with salt and pepper, to taste.
Combine fennel, grapefruit segments and chives in a mixing bowl. Add white balsamic, 1 tbsp. lemon juice and olive oil. Season with salt and pepper and toss to combine. Taste and adjust dressing by drizzling with a little more olive oil or lemon juice depending on how tart you like your dressing. Set aside while you grill the scallops.
Sear scallops on grill until they just turn opaque, turning once, about 1 to 2 minutes per side. Do not over cook or scallops will be rubbery.
Divide fennel and grapefruit mixture among 4 plates. Top each plate with 3 grilled scallops. Garnish with pickled red onions and fennel fronds.
Yield: 4 servings.